Summer is here with new trends in the HPP Juice and Beverage landscape

juices

HPP continues to allow juice and beverage brands to grow and produce products with extended shelf-life, unique flavor profiles and front and foremost food safety… but how can brands compete in this highly competitive market? Read our newest article on the current beverage trends and landscape being led by brands using HPP.

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HPP Ready-To-Eat products: Natural and healthy food in a minute

Some HPP ready-to-eat products of "The Siup Spoon" brand

HPP Ready-To-Eat products adapt perfectly to the current consumer’s needs offering convenience and quality at the same time. Concepts such as prepared food or precooked food used to be incompatible with terms like natural, premium and healthy products. HPP technology has broken with this preconceived correlation, allowing to offer high quality RTE products with a great shelf life without applying heat nor adding any preservatives. All while keeping all the nutritional and organoleptic properties of the food. Keep reading and discover more about the advantages provided by high pressure processing applied to the RTE category.

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HPP milk: High Pressure Processing in the dairy industry

Milk and dairy products are an excellent source of proteins, vitamins and minerals. These products have been traditionally consumed fresh, which led to numerous outbreaks and commercial loses. Thermal pasteurization greatly improved shelf life and food safety, but organoleptic quality of the resulting products was affected. Since late XIX century, High Pressure Processing (HPP) positioned as a valid alternative to heat pasteurization to maintain taste, color and texture of dairy products at the same time that spoilage microorganisms and pathogens are inactivated. Continue reading

A dip beyond guacamole: HPP hummus is the next big thing in plant-based dips

High Pressure Processing (HPP) is widely used as a non-thermal preservation technology for guacamole shelf-life extension, an application that is second only to fresh juices in terms of popularity, however new products are experiencing a fast growth within the HPP Dips category. Straight from the Middle East, HPP hummus is leading the growth of the category through a rainbow of unique flavors and colors well preserved by HPP.

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“Bacalaos Alkorta” achievements with high pressure processing (HPP)

Cod is amongst the most demanded fish in Europe due its nutritious, lean meat, and unique taste. Bacalaos Alkorta, one of the cod processing leaders around the world, identified the potential safety hazards and time investment during the desalting step although the shelf life of desalted cod is just within 3-7 days with proper handling and refrigeration. Thus, Bacalaos Alkorta decided to invest in the HPP technology for safety and shelf life extension, without comprising the quality of cod. Bacalaos Alkorta recently launched HPP cod loins, fillet crumbles, and Basque cuisine delicacy “kokotxas” (cod jowl), with enhanced safety and high product quality. This way, Bacalos Alkorta proudly steps into the HPP family with very interesting commercial applications, in the always challenging seafood sector.

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A safe and healthy diet for kids and infants with HPP products

The right of healthy diet for kids and infants is one of the main concerns in the world. In the Children’s Day in Spain we would like to underline the importance of an appropriate diet for the development of infants in their early stages. Moreover, from Hiperbaric we offer an alternative to industrially processed products: High Pressure Processing (HPP) technology applied to baby food.

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Combining natural antimicrobials and High Pressure Processing (HPP) for clean label & food safety

sandwich image

Cross contamination is one of the major concerns of food industry when commercializing ready-to-eat (RTE) products. Direct contact of final products prior to packaging with contaminated surfaces can either reduce their shelf life or increase the risk of pathogen transmission. Sorbates, ascorbates, benzoates or nitrates are antimicrobials used to inhibit microbial growth in RTE products.

In order to minimize the drawbacks of cross contamination, their use is rising concerns regarding consumer’s health. Food industry seeks to remove chemicals from their products in order to achieve “cleaner” labels.

But is it possible to guarantee both: long shelf life and food safety? High Pressure Processing (HPP) and natural antimicrobials have the potential to overcome this issue.

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Synergy between High Pressure Processing (HPP) and Spicy Foods

Spicy food has been around since the beginning of time. Some people point out that we have been consuming food with this component for more than 6,000 years. Certainly, there is one aspect that has not changed since then: either you love it, or you hate it, few are undecided.

Taking advantage that January 16 was the International Day of Spicy Meals, we want to tell you some curiosities about this element so common in world cuisine and what it shares with High Pressure Processing (HPP)

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Packaging and HPP, what should you focus your attention on

HPP Packaging

Packaging not only extends the shelf life of foods but protects the products from detrimental external agents like chemical compounds or spoilage microorganisms. And combined with high pressure (HPP) lengthens the shelf life as well. Although, many food industries wonder if their current packaging would withstand pressures of up to 6,000 bar. In this post we talk openly about the technical aspects of packaging applied to HPP products and, especially, the use of polymer ethylene vinyl alcohol (EVOH) so widely used in the food industry for its oxygen barrier capabilities.

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The Food Waste and HPP Story

HPP and Food waste

Food waste has become a problem that is present worldwide and it resonates loud everywhere we go. Yearly we waste about  1,300 million tons and we lose about $940 billion. The repercussions are not only economical but environmental as well. In this article we present you the food waste problem and how High Pressure Processing (HPP) can help to reduce it.

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